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Wednesday, May 19, 2010

Beet Juice Chiffon Cake

I still have one beet left over from making the Roasted Beet Bread, so decided to make the simplest of cake as it was already quite late in the evening after having my simple dinner of mixed vegetables (shown below). Chiffon cakes are the easiest that comes to mind. I adapted my orange chiffon cake recipe by substituting the orange juice with beet juice and throwing in 2 tablespoons of poppyseeds. The result? Nice pinkish soft and fluffy cake! That would be my lunch tomorrow, washed down with a cup of coffee with instant cereal...yum!

The batter was a very nice pink before baking, but came out with the same effect as the beet bread, the colour of cake, with a slight pinkish tinge at the top. Quite pleased with the results, although, would love to see a whole pink cake. That would be real pretty.

And this plate of multi-colored capsicums stir-fried with button mushrooms and onions was my dinner. Very pretty too, I thought. Delicious and healthy as well:)